Stuffed Cherry Tomatoes with a Kick

Stuffed Cherry Tomatoes

Stuffed Cherry Tomatoes are super delish. Don’t let the size of these little firecrackers fool you…these little bites pack a punch! Stuffed with ricotta cheese and hot giardiniera relish, they are sure to set off a few sparks. Made with fresh cherry tomatoes, ricotta cheese, Italian seasoning, Parmesan cheese and the ingredient that will start the sparks flying, hot giardiniera relish.

What is Giardiniera?

Giardiniera [jahr-dee-NYAY-rah] is an Italian relish of pickled vegetables in vinegar or oil. According to Wikipedia, Italian giardiniera is also called sottaceti (“under vinegar”), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the US, giardiniera is commonly available in traditional or spicy varieties and the latter is sometimes referred to as “hot mix.”

Put It On..

Giardiniera is a versatile condiment that can be used on a variety of different foods such as bratwurst, bruschetta, burgers, pasta salad, hot dogs, sandwiches and much more. In the US it’s not uncommon to use giardiniera on pasta or in the Chicago area, pizza. In the Chicago area, giardiniera is typically used as a topping on Italian Beef sandwiches. It’s also a popular topping on the Muffuletta sandwich.

Typical Ingredients

The Italian version includes bell peppers, celery, carrots, cauliflower and gherkins. The pickled vegetables are marinated in oil, red or white wine vinegar, herbs and spices. Chicago-style giardiniera is commonly made “hot” with sport peppers or “mild” without along with a combination of assorted vegetables, including bell peppers, celery, carrots, cauliflower, serrano peppers and gherkins.

Stuffed Cherry Tomatoes with a Kick

Ingredients

24cherry tomatoes

1 1/2 cupswhole ricotta cheese, drained

1 tablespoonpizza seasoning

1/4 cupParmesan cheese

2 tablespoonshot giardiniera relsih

2 tablespoonsfinely chopped fresh chives

1/4 teaspoon eachsalt and pepper

Cooking Directions

Using a serrated knife cut tomatoes in half.

Hollow out insides with a small spoon.

Place tomatoes, cut side down on a plate lined with paper towels, let drain.